294 Tasting Notes
It’s a good thing I love sweets, because I sweetened this before I realized that it’s already sweetened. And got thing that I like my lemonade extra sweet! This was sweet and lemony with out that sort of dry mouth and thick coated feeling in my throat that I get from real lemonade (is that normal, do other people get that?). So this is better than the real thing for me. And the rooibos adds a little bit of depth and complexity to it that I liked!
Thanks Ost for the sample!
Preparation
Backlog
Thanks Ost for sending me some more of this!
I have some apple that have lost their crispness, so I decided to make a caramel about shake for breakfast yesterday. 1 apple, 1/2 banana, 1 cup milk, 4 ice cubes, and a little over 1/2 tsp of this matcha.
Even with the added fruits, the caramel still came through. Definitely a keeper!
I love chai, and I love matcha, so this is sort of a no brainer! Plus, the idea of tea scented by someone who creates perfumes for a living sounded totally awesome.
This matcha did not disappoint! Bright beautifully green, this made a stunning latte with a nice thick foam head. And the spices in this are just how I like them, cinnamon but not in a spicy sort of way, unique and standout without being overwhelming. And I love the addition of vanilla to help support and smooth out the other spices. My latte was gone before I knew it! Mandy sure is doing something right here with this matcha!
Preparation
Thanks Ost for this sample.
Mmm this smells like sweet maple syrup. Annnd, it tastes almost as sweet as it smells. Sweet and syrup and woodsy. This is delicious. I bet it’s a great breakfast tea! But for now I’m enjoying it while watching Orange is the New Black.
Preparation
I’ve been drinking off of this one all day. I think I got 4 or 5 steeps out of it, with the last one being a little weak, plus another short steep that I poured on my yixing teapot to feed her (that’s what you’re supposed to do right?).
First of, the smell of this one reminds me of pine nuts for some reason, (I don’t even know if I know what pine nuts smell like) probably because of the vegetal and nutty aromas mixing together.
This is a nice smooth sort of buttery tea, with a nice mix of nutty and vegetal, two of my favorite notes in a tea. This is lightly sweet and nutty in the first few steeps, with the vegetal and sort of metallic taste coming out more in the later steeps. This tea is also sort of bright or crisp, its a really refreshing tea. Another tea that I didn’t end up sweetening!
Preparation
First off , the smell of this is divine, both the dry and wet leaf. And the tea itself too. Lots of flavors going on! Definitely fruity! I would say its berry sorbet, the ratio of all the other fruits to berries is pretty high. It’s more like a tropical paradise. I’m getting a lot of the mango and papaya and pineapple. This is definitely one I need to try iced. I’m actually surprised I made it hot. I guess I was distracted, haha. But even hot it’s yummy fruitiness. It does get docked a few points just because its not very berry, and more of a tropical fruit tea. Still delicious though. And so worth the $4!
Flavors: Fruity, Mango, Pineapple, Tropical
Preparation
This is my first honeybush. The dry leaf smells very strongly of alcohol, like I’m sniffing a liquor and not a tea. Upon sipping, the first thing I taste is alcohol. Even with sweetening it tastes like I should be getting a buzz. There’s also a subtle sort of woodsy note, that I’m assuming is the honeybush. But definitely no coconut, no cream, and no pie. Not even a coconut rum cake sort of effect. Just alcohol. I don’t know if I got a bad bag or what, but I’m disappointed.
Flavors: Alcohol, Wood
Preparation
You might try airing your tea out a little bit. Pour it out onto a baking sheet or something and spread it out. Give it 15-20 minutes, stirring it around a couple of times during the process. You shouldn’t have to do this, but alcohol is used in our flavors as a carrying agent. As it evaporates, it carries the flavoring through the tea. It SHOULD have all evaporated as we were blending it, but occasionally, for some reason, we might end up with some of the tea that the alcohol didn’t properly evaporate from. I’m afraid I’m running into this a little more frequently now that I’m doing larger batches of tea. I’m going to have to redouble my efforts to make sure everything is blended extra well.
Ok, I just put it in a dish, and I’m letting it air out. Fingers crossed! I thought it was weird because I’ve tried a few of your guys teas, and always had positive experiences!
If this is red velvet cake, then its a small slice of red velvet cake with extra cream cheese frosting. Not something I would like in real life (too much frosting makes my belly ache), but pretty darn good in a tea. This is very decadent and creamy, sweet with a subtle woodsy rooibos back note. You can almost taste a light cocoa taste, but its not strong. Still quite good.
Thanks Ost for the sample!
Preparation
My first dragon well, and as it turns out, just what I needed to restore my faith in green teas and in the sampler. Deliciously vegetal, and slightly nutty, with a slight sweetness. This Is just what I needed. I seemed to have finished my cup too fast.
Preparation
Well, this isn’t the vegetal type of green tea that I’m used to. I let it cool, and when I took a sip it was very smokey and astringent, to things I’m not fond of. I think that they suggested 2-3 tsp per 8oz is way too much, which might have contributed to the heavy smoke and astringency. For a fluffy tea, I can understand that much, but for small leaves, at a 2 minute steep? It seems like much too much. I’ll have to try this and the gunpowder again with less leaves and/or less time and see if that helps
